INGREDIENTS
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Salt
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1 pound corkscrew pasta
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1 pound asparagus
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2 tablespoons Dijon mustard
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1 garlic clove, minced
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1/4 cup fresh lemon juice
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1/4 cup extra-virgin olive oil
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Freshly ground black pepper
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1 pint cherry tomatoes, halved
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1/4 cup freshly chopped dill leaves
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1 cup frozen peas, defrosted
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7 ounces crumbled feta cheese